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Buttermilk pie is a true Southern classic. With its creamy, custard-like filling and lightly crisp top, it is simple, comforting, and made with pantry staples you likely already have on hand.
INGREDIENTS
- 1 9″ pie crust
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 3 Tbsp all purpose flour
- 1/4 tsp salt
- 3 eggs
- 1 cup buttermilk
- 1 tsp vanilla
- DIRECTIONS
- Beat butter and sugar in a large mixing bowl till creamy.
- Add flour, salt, and eggs. Beat till smooth. Add buttermilk, and vanilla and blend well.
- Pour filling into a 9″ pie crust. I like to use a deep dish.
- Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°. Bake for 50-55 minutes or till lightly browned on top and mostly set. Serve at room temperature, and refrigerate any leftovers.
OLD FASHIONED BUTTERMILK PIE
Yield: 8 Servings
INGREDIENTS
- 1 9″ pie crust
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 3 Tbsp all purpose flour
- 1/4 tsp salt
- 3 eggs
- 1 cup buttermilk
- 1 tsp vanilla
DIRECTIONS
- Beat butter and sugar in a large mixing bowl till creamy.
- Add flour, salt, and eggs. Beat till smooth. Add buttermilk, and vanilla and blend well.
- Pour filling into a 9″ pie crust. I like to use a deep dish.
- Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°. Bake for 50-55 minutes or till lightly browned on top and mostly set. Serve at room temperature, and refrigerate any leftovers.